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Whipped Cream

post #1 of 27
Thread Starter 
So i'm at work, and the whisk attachment on the stand mixer is missing some of the wires, and i need to make whipped cream. The whisk attachment that we have also is not the right fit one for the stand mixer-- it's too short, and only whips the top of the batch of heavy cream. So essentially, what I end up with is almost butter-like substance on the top, and sugary heavy cream on the bottom. I don't have the time to stand there and hold the bowl up so the whisk can reach the bottom. Also, the whipped cream is not getting the volume it normally did before the whisk attatchment was broken.

I guess my question is, without having to whisk the heavy cream by hand (like i did today), is there any other way to make whipped cream, lets say with a beurre mixer? that's probably the only equipment i would have that i could use at work. I'd need roughly 2-4 gallons per day.

Also any tricks to keep the whipped cream stiff throughout the day? from like 11am until 11pm?
post #2 of 27
Your best bet is to find a new attachment for the mixer. The old one would have to missing quite a few wires to not work at all. Might be able to find one from a used equipmentqt supplier. To keep it stiff, dissolve 1 tbsp. gelatin per 1 qt. whipping cream in hot water. Drizzle gelatin in at the end of whipping. Whipped cream will hold for days this way.
post #3 of 27
How big are your hands? Cream whips faster the more wires are moving in it, so the fastest thing is to hold three whisks simultaneously in one hand and beat -- it's amazing how quickly it will stiffen. With practice, someone with big hands could probably hold four and really crank.
post #4 of 27
Since it's possible to make whipped cream in a canister blender, I suppose you can use the burr mixer -- all it is is a stick blender, after all. But you have to watch it carefully, since it goes really fast and you don't want butter. Put the cream in a deep narrow container so it doesn't splash all over (a bain might work well).

But if you have to keep whipping it by hand, switch hands every so often so you don't get bulging muscles only on one side. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #5 of 27
With the amount of whipped cream you need everyday why don't the owners buy the proper whip for the machine?
post #6 of 27
Thread Starter 
you'd think, right? but i've asked for a new whisk for about 6-7 months now.... i suppose i'll just bring my own electric mixer. BLAH.
post #7 of 27
Maybe the bad whisk attachment could just get 'lost', or 'damaged beyond repair' ... after all, it's already broken. How difficult would it be for it to get broken some more? :lol:
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #8 of 27
Wait a minute... I can make my own butter just by whipping cream to death? This would be worth looking into.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #9 of 27
No matter how many whisks you can hold, 2 - 4 gallons per day seems like a machine-worthy amount.

I'm not sure what the best way is to approach your owners regarding replacing the whisk. At this stage of the game, I'd buy my own ,bring it into work with me, tell them in writing they can buy it at cost, or it leaves with you every night. You want to a written record -- email will do, and you don't need to make a big deal out of it or try and make it sound legal. Just say, "I bought my own whisk attachment for your blender because yours is broken, and am bringing it with me to work to make my job easier. I'm letting you know that it's my personal whisk attachment, and not a gift to [restaurant]." Silly and a waste of your time even if they ultimately pay for it -- which they will because it's so shaming. But since whipping cream at work is something you do five days a week, you may think it worthwhile. As I said, it's what I'd do.

You can make whipped cream with an immersion/stick/burr blender but you have to go in pretty small volumes or you want get enough air beaten into the cream before it stiffens too much (gets buttery). As Suzanne pointed out, it's best to do it in as small a diameter vessel as possible (it will get more air into the cream). The problem with an immersion blender is you'll never get the same texture. You'll go from lightly wipped to stiffly whipped without ever really passing through the "fluffy and silky" stage that you want. Just because an immersion blender can mix skim milk into "a healthy nonfat dessert topping," doesn't mean it does a good job on cream. It does do a job, but from a quality standpoint, you'd be much better off with the electric hand beater you're threatening to bring in.

You can't hold properly textured whipped cream for very long without some separation and loss of volume occurring. Very stiffly beaten cream will hold up longer than softly beaten cream, but again you're tending towards butter. In order to maintain top quality, you have to beat every three hours, or (if the serving sizes are small enough) convince them to move to something like an iSi Profi.

If you are beating several times a day, portion into mixing bowls in the morning and hold the bowls in the refrigerator. You'll be surprised at how quickly whipping goes with a well-chilled bowl.

Hope this helps,
post #10 of 27
Thread Starter 
thanks for everyone's input --
the whisk that i have at work now is too short for the machine/bowl that we have, so it will whip the top of the heavy cream that's put into the bowl, and by the time it's almost ready, the top is basically butter, and the bottom is still a slightly thickened heavy cream. so yesterday i opted to make it by hand, using the horrible whisks they have -- not a good idea. arm sore, and an hour later, i had whipped cream, but not to the stiff consistency i needed. but i gave up because my arm was killing me.

so yeah, its pretty shameful they cant get me another whisk but the company is on "a spending freeze" or so they say...even though i've asked for a new whisk for probably 5 months before the freeze occurred -- they just don't care. as long as they're not the ones making it, they could care less how it gets done, just as long as its done.

so anyways, i brought my own mixer in to work today, set it down in the office for a second, to clock in, and the sous chef goes hey! look! a present for you! ...i told him it was mine. i brought it in because of the lack of working equipment. it's pretty funny that they can't afford a whisk, even though this company is corporate and could afford it since the restaurant is the most profitable in the whole company.

anyway, the electric mixer worked great. it's 15 some odd years old...but still works.
post #11 of 27
Yes. You whip it to death, then drain the buttermilk off (save it). Then take the solids and knead it in a mixing bowl full of cold water. Rinse, repeat a few times until the cold water rinses clear.

It's better if you culture your cream first for a 1-2 days.
post #12 of 27
The volume of whipped cream that has to be produced daily is going to put a good deal of stress on your mixer. If management is not prepared to provide you with the proper tools of their own to use, are they going to be willing to replace your mixer if/when it overheats and seizes up? Or will they just say "Well, it was old to begin with. And we never asked you to bring it here to use. Yadda Yadda." If it were me [and I'm glad it's not], I might get the correct whisk attachment to fit the company's mixer, as was already suggested, but make it very clear that it is yours, and it goes home with you every evening. Then, the guy who works your off days can deal with the problem in his own way too. But I would not, in any circumstance, ever take my own complete mixer to work. Also, it may be that you need to frame your request for proper tools to the right person, at the right time. Not when you are frantically trying to produce enough whipped cream at the peak of a rush, but rather, at a more appropriate time when the boss is more inclined to have a listening ear.
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #13 of 27
Thread Starter 
believe me, ive been asking for a new whisk probably a month after i started. they bought a new whisk - the one that does not really fit the machine, and that's what i'm left with. its broken because its too short, and so you have to physically hold the bowl up to the whisk, and of course when i'm not working and someone else is trying to make whipped cream, there is wear and tear on the whisk, the wires are broken, and so it only has probably 2 or 3 connecting wires, so it doesnt get the volume i need.

the mixer i brought in isnt a stand mixer, its one of those electric hand mixers and i did fear that it might damage the mixer itself because i whipped roughly 2 quarts of heavy cream today -- and household items arent really built for making things in large quantities. but yeah, hopefully they come to their senses and put the order through. they told me they have to get it approved before they send in orders, so it takes a while. ughh.
post #14 of 27
On all the large mixers I work with the whip never hits the bottom of the bowl. Thats why God made CHEFS. I pick up the bowl to meet the whip....
post #15 of 27
Is there another beater for the mixer that you would use for making cookie dough? As a last resort, you could use that. It's not the best tool for the job, but it will work... eventually. Cream will whip faster and easier if its very cold. Try putting the cream in the freezer for a 1/2 hour or so before whipping as that should make it go faster.
post #16 of 27
Try ebay. Sometimes you can find mixer attachments cheap there.

I am assuming you are talking about the whisk attachment for a KA not a Hobart, correct? Although you can get Hobart, Doyon, etc parts and pieces on ebay too.
post #17 of 27
Also keep your eyes peeled for restaurants that are closing out their in house bakeries. I got a KA and a Robot Coupe thrown in FOR FREE when I purchased my Doyon 30 qt mixer. Places that are closing out bakeries might sell you the entire KA for the price of what it would cost you to buy the attachment.
post #18 of 27
You're confusing a commis with a chef. Parsley is why God made chefs. Also, if you're going to capitalize one member of the relationship, it probably shouldn't be chefs. Once, in their own minds, is sufficient.

post #19 of 27
We used to have to make vinaigrette by the gallons. So one of the prep cooks hammered a hole in the corner of a can of EVOO and propped it up so it drizzled slowly into the mixer.

You could do something similiar and prop the bowl up a bit if the whisk doesn't quite fit exactly.
post #20 of 27
Hey Kuan, once you hold the gal can over the mixer for an hour making the emulsion you figure that out. Your arm is ready to fall off. Its always nice to give the new guy in the kitchen a wisk and a large bowl. After hes done he will ask why couldn't I use the mixer. My answer is always I didn't say you couldn't. This makes them think, while rubbing their arm...............Take care............Bill
post #21 of 27
If the corporation can't spend money on a proper whisk for the machine they need to quit spending money on whipped cream. They need to take whipped cream off the menu until such time as they can afford the whisk.
post #22 of 27
I can hear you saying THAT to the boss. Don't forget to start the sentence with "Hey, numbnutz..."

post #23 of 27
That sounds like something I would say!!!!:lol::lol::lol:
post #24 of 27
Oh man--do I feel stupid! When I first read your post I thought it said 4 QUARTS of whipping cream NOT gallons--hence all my references to KAs. Forgive me......guess I need to have a couple more cups of coffee before reading and posting!
post #25 of 27
I would indeed tell the boss/manager or whoever that whipped cream needed to come of the menu. I'm not the slightest bit bashful about stuff like this in the work place.
post #26 of 27
Thread Starter 
lol, its funny you all are so appalled by the lack of whisk by the establishment. what would you think if i told you we (the cooks) no longer are able to eat free meals/family meals at this establishment as well.

good times, eh?
post #27 of 27
Doesn't surprise me what they don't see as important. I worked in a place once where we had some PITA problem eith plumbing that went on and on that the owner wouldn't fix. I got tired of it and called a plumber on a Sunday. The owner was livid, but the next time I told him we needed a plumber, he called one before I could. :D
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